How to Substitute Stevia for Sugar in Baking

Are you looking for something sweet besides sugar? Look at the information about stevia.

Stevia has been said to have many health benefits, such as: weight control (it controls cravings), can be used during pregnancy, it is known to be beneficial to the pancreas, does not contribute to tooth decay, can reduce high blood pressure, assists digestion, and so on.

Unlike most artificial sweeteners, Stevia does not break down and can withstand high temperatures while cooking and cold temperatures when frozen. It is also compatible with salt and organic acids and natural sweeteners such as barley malt, honey, fructose and sorbitol.

Stevia can be used safely and effectively as a substitute for sugar in all recipes where sugar and low calorie sweeteners would be normally used.

Stevia can be purchased in either powder or liquid form and can be found in flavors. Liquid is easier to use for baking because it can be measured easier.

When baking, follow the conversion chart below along with one other adjustment. In order to make up for the volume lost through replacing a cup of sugar with only 1/4 teaspoon of Stevia Concentrated Powder, you need to add unsweetened apple fiber.

The bulk or consistency that sugar normally would add can be replaced with applesauce, fruit puree, canned pumpkin, fruit juice, yogurt, or any ingredient that will taste right with your recipe and add moisture. For everyone cup of sugar that is replaced by stevia 1/4 to 1/2 a cup of the bulk should be added.

For some stevia baking recipes, click on this link: http://www.steviashop.com/additionaluses.php

Tip

Stevia can be purchased from many places on the internet, just Google "stevia" and see what you find. Do your research about the product before using it. Sweetleaf makes stevia, so check out www.sweetleaf.com

Warning

Stevia is not an approved product. It is banned in the US by the FDA. Health benefits are not proven.